FERMENTED FOOD PILOT PLANT BREWERY – BAKERY – CHOCOLATE FACTORY
25 researchers
400 peer-reviewed publications
CONTACT IMDO-VUB Pleinlaan 2, B-1050 Brussels, Belgium – Building P4 Prof. Dr. ir. Luc De Vuyst Full professor, head of the Research Group of Industrial Microbiology and Food Biotechnology
luc.de.vuyst@vub.be
Prof. Dr. ir. Frédéric Leroy Professor
frederic.leroy@vub.be
50 defended PhDs
pilot plant facility
Prof. Dr. Stefan Weckx Senior lecturer
stefan.weckx@vub.be
ir. Dries Bongaerts Coordinator of the Fermented Food Pilot Plant
dries.bongaerts@vub.be
GROUP OF EXCELLENCE IN APPLIED RESEARCH - GEAR
The Fermented Food Pilot Plant (FFPP) is part of the Research Group of Industrial Microbiology and Food Biotechnology (IMDO), whose research focusses on food fermentation processes and functional starter cultures. Unexplored/poorly explored fermented foods of animal and plant origin are studied, as well as the functional role of the microorganisms involved (lactic acid bacteria, acetic acid bacteria, catalase-positive cocci, and yeasts), to understand these fermentation processes and their impact on the end-products (yoghurt and cheese; fermented meat products; sourdough and borş; cocoa, coffee, and exotic fruits; lambic beer and sour ales; vinegar; water kefir; and kombucha).